The smell of espresso brewing will always remind me of Nanna’s home. The moment you sat down at the kitchen table she would have the coffee pot on the stove, and soon enough a generous pour of espresso and whatever sweets she had on hand would be in front of you.
This cinnamon coffee cake is perfect for dipping in your coffee, or alongside your breakfast. The best part of any coffee cake is the sugary crumble on top, and this recipe has just that. It may feel like a lot of crumble- trust us, it is delicious!
Wise Words From Nanna
Freezer- Growing up we never knew who would show up at Nanna’s house! Italians were notorious for stopping by for coffee spontaneously. Knowing this, Nanna always had treats on hand in her freezer! This coffee cake can be frozen as a whole, or in slices for quick defrosting.
Prep Time: 15 Minutes
Total Time: 40 Minutes
Ingredients:
Cake:
¼ cup oil (We used vegtable, but you could substitute your preferred oil)
¼ cup white sugar
⅔ cup all purpose flour
1 egg
2 tbsp vanilla greek yogurt
1 tsp vanilla extract
¾ tsp baking powder
¾ baking soda
¼ tsp salt
Crumble:
⅓ cup all purpose flour
½ cup coconut sugar
½ tsp cinnamon
¼ tsp salt
1 tsp vanilla extract
¼ cup melted butter
Instructions:
- Preheat the oven to 350 degrees celsius.
- Line a loaf pan with parchment paper.
- In a medium mixing bowl, mix together all of the dry cake ingredients. Then add the liquid ingredients to the bowl and mix to form a thick batter.
- Scoop the batter into the lined loaf pan and spread it out evenly.
- In another mixing bowl, mix together all of the dry crumble ingredients.
- Place butter in the microwave for approximately 30 seconds, or until fully melted.
- Pour melted butter and vanilla over dry crumble ingredients and work together with a fork until thick crumbs form.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake the cake for about 25 minutes, or until a toothpick inserted comes out clean.
- Cool completely before removing from the pan.
Buon appetito!
With love,
M & A xo